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One by one, sauté all the prepared vegetables in a large pan over medium heat, in some good quality olive oil. Start with the minced onion for a few minutes, until it starts looking translucent, then add the potato cubes. Sauté for 5-7 more minutes, then add the carrots, and sauté for another 5 minutes. Adjust the oil as you keep cooking, you'll need to add a bit more so that it doesn't get stuck at the bottom of the pan and roasts nicely.
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Finally, add the sweet pepper and garlic, sauté for 3-5 more minutes. If the vegetables don't look roasted enough for your taste, simply continue sautéing until it looks nice to you, maybe 5-8 more minutes (don't burn it though! haha). In the last minute of cooking, add all of the spices, except the salt, and mix well so that everything is nicely coated.
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Add the chickpeas and canned diced tomatoes, and mix. Add the coconut milk, water, and green beans, bring to a boil, mix, cover and reduce the temperature to medium-low, and let simmer for 15-20 minutes.
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Add the salt at the end, mix, serve, add a squeeze of lemon and chopped cilantro on top, and enjoy!
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This dish stands on its own, but also goes well over brown basmati rice, quinoa, couscous, or with naan bread.